Creme caramel

    Creme caramel

    (382)
    23saves
    1hr20min


    297 people made this

    About this recipe: A classic dessert, which is easier to make than you think. Caramelised sugar and a creamy egg custard are baked together in a water bath.

    Ingredients
    Serves: 8 

    • 125g caster sugar
    • 1 (397g) tin sweetened condensed milk
    • 475ml double cream
    • 250ml milk
    • 5 eggs
    • 2 teaspoons vanilla extract

    Method
    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a small non-stick saucepan, heat the sugar over medium heat. Shake and swirl occasionally to distribute sugar until it is dissolved and begins to brown. Lift the pan over the heat source (10 to 15cm) and continue to brown the sugar until it becomes a dark golden brown. You may slightly stir while cooking, but continually stirring causes the sugar to crystallise. Pour caramelised sugar into a 1.5 litre casserole dish or a large loaf tin and swirl to coat the bottom evenly.
    3. In a liquidiser, place condensed milk, cream, milk, eggs and vanilla. Blend on high for one minute. Pour over the caramelised sugar.
    4. Place the filled casserole dish into a larger tin and add 2.5cm of HOT water to the outer tin. Bake in preheated oven for 50 to 60 minutes or until set.
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    Reviews & ratings
    Average global rating:
    (382)

    Reviews in English (375)

    by
    0

    - Rated on  -  12 Aug 2013

    by
    988

    This recipe was very good and simple to prepare. Here's 2 suggestions - don't make this in a blender or you'll have to do it in 2 batches. I used my Kitchen Aid mixer and it worked well. I beat the eggs first, then added the remaining ingredients and beat it on speed 5 (medium) for about 2 min. Also, remove it from the water bath immediately upon taking it out of the oven or it will overcook while you think it is cooling.  -  10 Apr 2007  (Review from Allrecipes US | Canada)

    by
    522

    My husband is half Cuban and said that as far as taste and texture goes, this is as good as he remembers from his Grandfather or Abuela. I, too, really liked the taste and texture. It was very smooth and creamy and was the best flan I've had by far. The issue that I had though was with the directions being incomplete. The recipe didn't indicate at what point or how you got the flan onto another dish or if it should be cooled first. And when I poured the hot sugar into a cold dish it quickly became hard and stuck in the bottom of the pan. So I would follow the advice of another reviewer and carmelize the sugar in the pan you plan to use or make sure you're swirling the dish you're baking it in while you're pouring the sugar. After you cook it let it cool completely before you transfer it to a serving plate. Which you can do by putting your serving plate on top of the cooking dish and then turn it over. Maybe those instructions aren't there because it is assumed that everyone knows that but I'm sure there are some that don't. Having said that, the instructions for carmelizing the sugar were very helpful and I didn't have a bit of problem with that. I would give this recipe 5 stars for taste and 3 stars for incomplete instructions.  -  15 Jun 2008  (Review from Allrecipes US | Canada)

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